Saturday, 1 February 2020

Bubble Tea Boba Cake | Recipe

Yields: One 6" cake

3 earl grey tea bags,
90ml hot water,
3 egg yolks,
30g sugar,
1 tsp vanilla extract,
3 tbs vegetable oil,
75g all-purpose flour,
3 egg whites,
30g sugar

2 cups hot water,
1/4 cup of quick cooking boba

1/4 cup of brown sugar,
a drizzle of water

360ml heavy whipping cream,
2 tbs sugar

1. Steep the tea bags in hot water for 5 minutes. Remove teabags and let cool.
2. Whisk egg yolks, sugar and vanilla extract until pale and thick.
3. Gradually whisk in the oil until well homogenised. Whisk in the tea.
4. Whisk in the flour until well combined.
5. Whip up the egg whites and sugar until stiff and glossy peaks form.
6. Fold the egg whites into the tea mixture until no streaks remain.
7. Pour batter into a greased and lined 6" baking pan and bake at 25-30 minutes. Once baked, drop the cake gently on a kitchen counter a few times to prevent shrinkage. Let the cake cool completely.
8. Cook the boba in hot water on medium to high heat according to packing directions (around 5 minutes). Once cooked, drain and then run under a tap of cold water to stop the cooking process. Set aside.
9. Place brown sugar and water into a pan. Cook on medium heat until thick and a syrup is formed. Once it bubbles, stir in the boba and ensure they're well coated. Let the sweetened boba cool completely.
10. Unravel the cake from its baking paper. Wrap foil around the cake to create a secure border.
11. Whip the cream and sugar until its about 60% whipped. This is where trails start forming but it has not reached the soft peak stage.
12. Pour the cream on top of the cake and then spoon the boba on top. Lift up the foil border to let the cream ooze out. Serve immediately.

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